We had three nights in Melbourne, but the first night we drive in on the Great Ocean Road all day and had a quick Greek dinner at IPSOS in Lorne on the coast which is nothing to write about. The next night we chose IDES(pronounced as in "Ides of March"). we arrived and the small bar was in a room by itself with two couples drinking and James pioured us some Rhubarb Juice as we perused the bar menu for cocktail choices. Will decided on the Frozen Gibson which is a pre-made martini of their own make and I went for the Frozen Dirty Vodka, also pre-made with local Melbourne vodka. These are pre-mixed and bottled and kept ice cold for fun.
We were escorted through several doors into a small room next door with about 9 tables for two or 4 people and it was a very serene quiet setting with some neat art(one painting was abstract, but I saw Chasidic guys in it!). Liam was the sommelier and he said they do offer a wine pairing(alas not all Australia) so we agreed and then chose some extra options like starting with the yummy Merrimbula New South Wales Rock Oysters topped with chorizo vinaigrette. This was an interesting choice of topping and was okay, but took away from the yummy oyster, Huon Valley Tasmania Sparkling from Barrington Wood was delicious, and it was nice to have all Reidel crystal as well (just as most of the wineries in the Barossa Valley did for our multiple tastings!).
Next came Nori (cup) with Carrott Confit which is thickened with stock and had wasabi and sesame. The next course was Creamed Corn custard smothered with Smoked Caviar from Spain with Tonburi & Rosemary Oil that was served under a dome with a smoke emerging for the reveal (all on video on FB). This was a divine creation and one of the best courses we enjoyed anywhere so far on this trip. On the side was the Parmesan Doughnut that looks like a coconut doughnut but is savory as it is made with corn and is akin to a cheesy corn fritter. We must have switched wines, but I do not seem to have it my notes.
Superb Steamed Rockling (whitefish)from Tasmania was in a Chive & Shiso Seed Sauce that had chicken infused but was more like a gel or consommé on crack; it was topped with scallop and nigella seed. Served with local Melbourne Sake called Tachiminori, it was a fun pairing. On the side was a charred zucchini flower stuffed with edamame that was amazing.
The "main" was Roast Pork Loin with Mustard Sauce and came with a row of condiments: Apple puree. Sorrel pesto with perilla(Japanese basil), Pumpkin seed, Cauliflower puree with pork crackling and while these were all fun and nice, the pork itself was unexciting and completely tasteless without the mustard sauce or condiments. Accidental Red Syrah/Merlot blend 2023 from Dhillon from Glenhope Vineyards in the Macedon Ranges of Victoria(the state Melbourne is in) had a nice acidity but was fairly light.
Duck Liver Parfait Tart was another dream dish that was gone in two or three bites and paired wonderfully with Barbeitto Madeira 10 year old made from Verdelho grapes.
Next was Perilla(Japapnese basil relation) & Plum Jelly (oops, forgot the photo), followed by a conquering Caramel Cake with Dark Chocolate & Peanut was a really wonderful dessert with the intense chocolate coming from the Daintree Rainforest where we visited the week before. Dos Maderas Triple Aged Rum made with 5-year-old Manzanilla and 5-yr-old Pedro Ximemez Sherry Casks hailed from Jamaica and was a beautiful finish to the evening.
